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Method

Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

Recipe Tip

Middle neck of lamb

This is available as
chops or neck fillet.
Neck has risen in
popularity as it can
be either fried, grilled,
roasted or braised. It is
sold in supermarkets,
where two little fillets are packaged in a big box
and sold at a premium. But from butchers, middle
neck chops and neck fillets still make for a cheaper
option than more prime cuts. Look for even-coloured
meat with a layer of fat running through it.

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Comments, questions and tips

Yum! I had leftover lamb roast so after starting the veg I added the meat and stock etc.. and put the cobbles straight on top. 45 mins in the oven total. I also used half a jug of leftover gravy to improve my stock.

emmamackrell

29th Mar, 2016

Stew was beautifully flavoured and very filling.
The method for the cobbler was odd, by the time that I had grated the butter in to the flour, it has melted slightly and reformed as a block, which I then couldn't simply stir to blend, as the directions instructed. Instead I reverted to the rubbing technique that I usually use to make pastry and added in a few more tablespoons of water than suggested for the mixture to bind properly, as it was initially quite dry. Other than these issues the dish is great - the cobbler had a really fresh flavour.

elvis

26th Aug, 2014

Made this at the weekend with diced lamb shoulder. Casserole was lovely but did need to add more stock/ wine before putting on cobbler top. Next time will make cheese scones as we found cobbler a bit tastless and biscuity. Nearly added an egg to the mix and wish I had now although they did rise beautifully without it.

fayesiedaisy

1st Jul, 2014

5.05

Have this in the oven right now - it's the fourth time I've made it and it's been great each time. I never make the cobblers (he he) for the top, but rather make this as a casserole, served with some mustard mash and a bit of broccers! Never any leftovers as hubby goes back for seconds and thirds. Lush!

lizleicester

18th Apr, 2014

5.05

This is delicious. I put everything in the slow cooker for about 8 hours and then added the cobbler topping and put the whole casserole in the oven for half an hour for them to cook. Served with onion rings and other veg.

embles

8th Dec, 2013

Tip: you can freeze butter and grate it much more easily that way.

symphony200

7th Dec, 2013

Keep returning to this time and time again ... The best stew to knock up when you have little time for preparation on returning home but still want to impress. :-)

loauty

18th Nov, 2013

followed the recipe to the letter, it was perfect, will certainly be making this again!

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